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The point here is to cook the shrimp really quickly in super hot olive oil so it’s best to work in batches.
Generously coat a large sauté pan with olive oil and toss in 5 garlic cloves and two of the broken chilis. Bring the pan to high heat—it should be screaming hot!
Toast or grill the bread, then rub each slice with the whole garlic clove, drizzle with olive oil and keep in a warm spot.